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Welsh Rarebit (Rabbit)
Recipe

 

 
 Welsh Rarebit (Rabbit) Recipe


Click picture to enlarge

Believed to be a true Welsh recipe, Welsh Rarebit is "Caws Pob" in the Welsh language which literally means cheese (Caws), roasted or baked (pob). Thanks to Donald for the translation!

The basic Welsh Rarebit recipe consists of a slice of bread topped with cheese mixed with a splash of beer and Worcestershire Sauce. From this basic recipe comes our favourite version below.

KEY POINTS FOR WELSH RAREBIT RAREBIT

 Preparation Time:  10 mins  Cooking Time:   8 minutes
 How Difficult  Very Easy  Freeze?   No
 Servings

2



INGREDIENTS

Metric Imperial
4 good sized slices of brown or white bread. 4 good sized slices of brown or white bread.
110g mature Cheddar cheese 4 oz mature Cheddar cheese
1 heaped teaspoon of finely chopped onion 1 heaped teaspoon of finely chopped onion
1 teaspoon of chopped fresh sage or 1/2 teaspoon of dried sage 1 teaspoon of chopped fresh sage or 1/2 teaspoon of dried sage
3 tablespoons of beer (not lager) 3 tablespoons of beer (not lager)
1/2 teaspoon English mustard 1/2 teaspoon English mustard
1/2 teaspoon vegetarian Worcestershire Sauce 1/2 teaspoon vegetarian Worcestershire Sauce
Sprinkling of cayenne pepper Sprinkling of cayenne pepper

CLICK ANY PICTURE BELOW TO ENLARGE IT
 

Finely chop or grate 1 heaped teaspoon of onion, grate the Cheddar cheese and then mix everything together except the bread and cayenne pepper.

Place the bread under a medium heat and cook as if toasting it. The grill is better than a toaster because the grill will crisp up the bread better,


 
 
Divide the mixed ingredients into two and spread on the two pieces of toasted bread. We used brown bread because we prefer it but white bread will do just as well.

Spread the mixture right to the edge of the toast to prevent the toast burning when it goes back under the grill. Sprinkle cayenne pepper lightly over the top of the mixture.


 
 
Welsh Rarebit Place the two loaded pieces of toast under a medium grill - about two to three inches away from the heat source. Cook until the cheese is bubbling and the has started to turn brown (the cayenne pepper helps to give a rich colour).

Welsh Rarebit is best when served hot so serve on a plate with some garnish or salad and eat immediately.

  


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